I used to be (and still am) one of those people who said, "Whole wheat pasta?! If I'm going to eat pasta it's going to be the real thing with the white flour and all". So when I reluctantly tried red lentil pasta for the first time, it changed my life. No joke. I still don't use it as a pasta substitute, as pasta is one of my favorite dishes I will never give up. But if I think about red lentil pasta as a tasty, filling, protein-filled each dish and dinner mid-week, then I am totally on board!
INGREDIENTS:
*1 box red lentil pasta
*1 tbsp. olive oil
*1 white or yellow onion, chopped
*3 cloves garlic, chopped
*1 tsp. red pepper flakes
*1 tbsp. oregano
*1 box or small can diced or crushed tomatoes
*1/2 cup almond or oat milk
*1/2 cup frozen peas (optional)
*Dried or fresh basil
*Grated parmesan cheese (optional, but HIGHLY recommended)
*Salt & pepper
DIRECTIONS:
Bring a pot of water to boil add 1/2 tbsp. sea salt to water and add in pasta stirring occasionally and cook according to timing on box before draining.
Heat olive oil in a pan and add onion. Cook for 3-5 minutes until soft stirring often. Add in garlic, red pepper flakes, oregano, salt and pepper and cook for additional 3 minutes stirring often. Add in tomatoes and peas and let simmer for 10 minutes before adding in milk.
*For extra flavor, after you drain the pasta, place the pot back on the heat and heat 1 tbsp. olive oil and 1 clove chopped garlic, keeping an eye on it so the garlic doesn't burn. Stir in the pasta until it is nicely covered with olive oil and garlic mixture. (I do this with all types of pasta I make)
Add pasta to sauce pan and stir. Top with basil, grated cheese and salt & pepper to taste. Enjoy!